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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
With two temperature sensors, you can check on both the internal meat temperature up to 212°F and the external temperature up to 527°F to ensure perfect doneness from the inside out.
Like pork, you want to cook fish to an internal temperature of 145°F. There is, however, one exception: salmon . Caison recommends turning the heat off once your salmon reaches an internal ...
We've already covered the best cuts of steak to cook at home, ... "Allow to rest for 10 minutes, then return to the grill until an internal temperature of 130-135 degrees [Fahrenheit] is reached ...
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
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This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
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